This Easy Chocolate Peanut Butter Fudge requires just 6 ingredients and is so creamy and decadent, you’d never guess it’s clean-eating, keto, vegan, and free of refined sugar!
To make the chocolate layer, first heat a saucepan over medium-low heat. Add the chocolate chips, peanut butter, pure maple syrup, and coconut oil to the saucepan. Cook, stirring frequently, until chocolate is fully melted and mixture is mixed well.
Once creamy, remove from heat and stir in vanilla.
Transfer the chocolate mixture to the prepared baking pan, and spread the melted chocolate mixture over the bottom of the pan.
Transfer to refrigerator, and chill while you make the top peanut butter layer.
To make peanut butter layer, heat the peanut butter, coconut oil, and pure maple syrup in a small saucepan over low heat. Stir until creamy, then remove from heat. Be careful not to overcook the mixture, and just heat enough to soften. (To avoid overcooking, you could use an electric hand mixer to cream together all the top layer ingredients in a large bowl.) If you find the peanut butter has overcooked and becomes dry, add enough coconut oil to make smooth and liquid again.
Add in the vanilla extract, and stir together.
Spread the peanut butter mixture on top of the chilled chocolate layer — it’s okay if the chocolate isn’t completely set.
Sprinkle sea salt evenly over the top of the fudge.
Cover the fudge and chill in the refrigerator for 2 hours, or in the freezer for about 30 minutes, or until firm.
Once solid, remove from the refrigerator or freezer, and dice into bite-size pieces.